Overview
Following on from the huge success of her previous titles, Wilderness Weekends (2015) and Britain’s Best Small Hills (2016), outdoor guru Phoebe Smith returns with her top tips about wilderness cooking on a single stove, including fifty recipes for breakfast, lunch, dinner, dessert and snacks. She also adds that secret extra ingredient to each recipe – an incredible sense of place, from moorland to coast, woodland, mountains or riverside. This innovative title is packed with advice on how to get the most out of walking in wild places, wild camping and wild cooking.
Heading out into the wilds is incredible, but the food you eat when you go wild can be unimaginative – all pre-packed, dehydrated camping meals crammed with salt and colouring. This book, the first written specifically for wild campers, teaches you the tricks to make the tastiest food with limited ingredients and all at the lightest weight so that you can be assured of good food that won’t break your back.
Bradt’s Wilderness Cookbook also includes countryside safety tips, information about understanding the countryside and suggestions and instructions for things to make on the fly, be it an item of cutlery or a driftwood den. The basics of foraging are also covered, from using sphagnum moss to clean your pots to finding cockles to add to your stew or bilberries to mix into your porridge.
No matter where you are, what type of terrain you’re covering or what season it is, this inspirational new title will have a recipe to fit the moment, from Deviled Eggs in Disguise or Lemon & Cinnamon Muffins for breakfast to Brilliant Burritos or Cracking Couscous for lunch, Rosemary & Garlic Mushrooms for dinner and, to round off, Real Ale Pancakes or Baked Apple & Ginger Bombs for dessert.
With Bradt’s Wilderness Cookbook, you can ensure the wild food you prepare offers maximum taste and energy for minimum kit, weight and hassle
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